Turmeric

The rhizome of Curcuma longa, a plant of the ginger family grown in India, in south-east China and throughout tropical Asia.

Lifted in autumn, washed, briefly boiled, dried then ground to give the familiar intense yellow-orange powder — a natural colouring, but also a fundamental culinary spice (curry, garam masala, Thai dishes) and a major matter of the Ayurvedic and Chinese pharmacopoeias.

Its brilliant colour comes from curcumin, the natural pigment that gives it its characteristic hue.

To be distinguished from Yu Jin (Curcuma aromatica or C. wenyujin), which is the lateral secondary tuber, of a different profile.

The reference herb for moving the Blood and the Qi through the median sphere and the Wood Phase.

Traditionally used for constitutions of stagnant Blood with a share of blocked Qi, particularly when this shows as discomfort on the right side of the trunk or as tension in the sides.

Also to free the passage through the meridians in the case of wandering discomforts.

• Decoction: 3 to 9 g, simmer for 25 minutes
• Everyday cooking: a fundamental spice of curry, of golden milk, and of Indian and Thai simmered dishes
• Ayurvedic golden milk: 1 tsp of turmeric + hot plant milk + black pepper + honey
• Distinction from Yu Jin: Jiang Huang (the main rhizome): Warm, sets things moving; Yu Jin (the lateral tuber): Cool, clearing — not to be confused

To be used with care when taking medication that affects the fluidity of the Blood.

Classical incompatibility with Ding Xiang (clove).